Preheat a charcoal or gas grill for direct grilling over medium heat (350 degrees).
This version of the classic French ham-and-cheese sandwich uses pork bratwurst as an Americanized substitution for the main meat.
Servings and Ingredients
|4 Hy-Vee Meat Department skinless pork bratwursts|
|3 tbsp. Hy-Vee unsalted butter|
|1 ½ tsp. Hy-Vee all-purpose flour|
|¾ Hy-Vee whole milk|
|1 tbsp. plus 4 tsp. Hy-Vee Dijon mustard, divided|
|⅛ tsp. Hy-Vee salt|
|⅛ tsp. ground white pepper|
|⅛ tsp. Hy-Vee ground nutmeg|
|½ c. finely shredded Culinary Tours Gruyère cheese (2 oz.)|
|2 tbsp. Gustare Vita olive oil|
|8 slice(s) Beaconsfield sour dough bread|
|16 slice(s) Hy-Vee bread & butter sweet pickles, drained|
Things To Grab
- Charcoal or gas grill
- Small saucepan
- Medium rimmed baking pan
Grill bratwursts for 10 to 12 minutes or until bratwursts reach 165 degrees, turning often. If bratwursts begin to flare up, reduce heat to low. Cut each bratwurst in half lengthwise; cut each again in half crosswise. Set bratwurst pieces aside.
For sauce, melt butter in a small saucepan over medium heat. Whisk in flour. Gradually whisk in milk; continue whisking until smooth. Cook and whisk for 1 to 2 minutes or until sauce is thickened. Remove from heat.
Whisk 1 tbsp. mustard, salt, white pepper and nutmeg into sauce; whisk in cheese until melted. Set sauce aside.
Brush a medium rimmed baking pan with olive oil. Place bread slices, in a single layer, in prepared baking pan. Spread each bread slice with a 1 Tbsp. of cheese sauce, spreading sauce to the edges.
For each sandwich, place 4 bratwurst pieces, cut sides down, lengthwise on top of half of the sauce-covered bread slices. Spread bratwursts with remaining 4 tsp. mustard; top with pickle slices. Place remaining bread slices, sauce sides down, on top to enclose sandwiches.
Place baking pan with sandwiches over direct heat. Close grill lid. Grill for 2 to 4 minutes or until bottoms are toasted. Turn sandwiches over; spread each with 1 Tbsp. of cheese sauce and grill, covered, for 2 to 4 minutes more or until bottoms are toasted and cheese sauce is melted.
To serve, cut each sandwich in half diagonally.
Amounts Per Serving
- Total Fat: 46g
- Cholesterol: 110mg
- Sodium: 1780mg
- Total Carbohydrates: 68g
- Protein: 32g